Preparation method

Heat the butter in a frying pan and gently fry the shallot and garlic until the shallot is translucent. Add the tomato purée and cook for a further two minutes, then add the carrot, langoustine shells, brandy, stock and cream. Cook for 3-4 minutes.

Place the mixture into a sturdy blender and pulse for two minutes until smooth. Pass through a fine sieve into a clean pan. Season, to taste, with salt and pepper.

Less than 30 mins preparation time

10 to 30 mins cooking time

Serves 2

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